Most Helpful Positive Review

Dec 29, 2008

**EDIT** i made this again and realized that the first time i made it I accidently used only one stick of butter instead of the 2 (1 Cup) it calls for. 2 sticks of butter was too much and made it oily and greasy. 1 stick or 1/2 cup of melted butter was plenty. I also prefer using crushed pinapple instead of chunks.**
Delicious! I used 1 C whipping cream instead of milk, brown sugar instead of white and added raisins and cinnamon.

I made this for a church Potluck Fellowship Lunch. I thought this sounded delicious but being that it's December (just after Thanksgiving) I added a cup of fresh cranberry's to the originial recipe. IT WAS AWESOME!!! Everyone that tasted it loved it and wanted the recipe! Thanks so much for this recipe. I will definitely make this again and again!

Making the recipe "as is" I gave this dish 4 stars. To make it 5 stars, I made the following changes:
1.) I used about 1/2 loaf of Italian bread. The "crust" pieces are really delish. I took the dish I was going to bake this in & then tore pieces to kinda fill the pan. If you don't have enough bread it can be too "wet".
2.) Use 4 eggs
3.) Add 1 Tbls vanilla
4.) Only use 3/4 cup sugar, it will be plenty sweet.
5.) Use 20 oz. can CRUSHED Pineapple, untrained.

I love this dish, and serve it to my B&B guests for breakfast. However, after baking it the original way many times, I have found you can do the following with equally good results and not so many calories: replace 1 C butter with 1/4 C butter and 3/4 C low fat buttermilk; I use plain almond milk (no sugar) for the milk, and use 1 C sugar rather than 2 cups. With these changes you've eliminated >500 calories by replacing the butter and 775 calories by eliminating a cup of sugar. The dish is still sweet and you don't have to feel so guilty about eating it. Oh, I did increase the bread by 3-4 slices to soak up the extra buttermilk. Enjoy!

I have to say, this was awesome. Next time I will try splenda instead of all the sugar. It was very sweet...If your diabetic do not eat! I will be making this again I'm sure. Family loved it. I wanted to take some for work but it never made it out of the house. Thanks!

I used Italian bread for this recipe and it was fantastic!! My mom said it was even better than what my Great-grandmother made and that was pretty great!! I made it for Thanksgiving and I am making it for Christmas dinner too!! My husband loved it!! Toasting the bread makes a big difference, it keeps the casserole from being soggy!! Soooo Good!

thanks for reviewing my recipe; great ideas! i never really thought about adding anything to it, i love it so much the way it is. i think that if you make it with whipping cream it will add too much more fat to keep the butter content at one cup, too. the one thing i do to this recipe that VASTLY improves on it is make homemade wheat bread with stone ground wheat flour and use that for the toast. thanks for the pic too!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.